Altered dietary salt for preventing pre-eclampsia, and its complications

 

Abstract

Background

In the past, women have been advised that lowering their salt intake might reduce their risk of developing pre-eclampsia. Although this practice has largely ceased, it remains important to assess the evidence about possible effects of altered dietary salt intake during pregnancy.

Objectives

The objective of this review was to assess the effects of altered dietary salt during pregnancy on the risk of developing pre-eclampsia and its complications.

Search methods

We searched the Cochrane Pregnancy and Childbirth Group's Trials Register (8 April 2005), the Cochrane Central Register of Controlled Trials (The Cochrane Library, Issue 1, 2005), and EMBASE (2002 to May 2005). We updated the search of the Cochrane Pregnancy and Childbirth Group's Trials Register on 1 October 2009 and added the results to the awaiting classification section.

Selection criteria

Randomised trials evaluating either reduced or increased dietary salt intake during pregnancy.

Data collection and analysis

Two review authors selected trials for inclusion and extracted data independently. Data were entered on Review Manager software for analysis, and double-checked for accuracy.

Main results

Two trials were included, with 603 women. Both compared advice to reduce dietary salt intake with advice to continue a normal diet. The confidence intervals were wide and crossed the no-effect line for all the reported outcomes, including pre-eclampsia (relative risk 1.11, 95% confidence interval 0.46 to 2.66). In other words, there was insufficient evidence for reliable conclusions about the effects of advice to reduce dietary salt.

Authors' conclusions

In the absence of evidence that advice to alter salt intake during pregnancy has any beneficial effect for prevention of pre-eclampsia or any other outcome, salt consumption during pregnancy should remain a matter of personal preference.

[Note: The citation in the awaiting classification section of the review may alter the conclusions of the review once assessed.]

 

Plain language summary

Altered dietary salt for preventing pre-eclampsia, and its complications

Low salt intake in pregnancy is unlikely to prevent pre-eclampsia.

Pre-eclampsia is a serious complication of pregnancy associated with poor health, or even death, for the mother and baby. Pre-eclampsia is identified by raised blood pressure and protein in the urine during the second half of pregnancy. In the past, a low-salt diet was often recommended, in the belief that it would help to prevent pre-eclampsia. However, the review found just two trials that did not show any evidence of benefit for the mother or baby. Salt intake in pregnancy should be a matter of personal preference.

 

摘要

背景

改變飲食中的鹽量以預防子癲前症和其併發症

過去，婦女們被建議降低攝取的鹽量可能可以減少發生子癲前症的風險。雖然絕大多數已經不再如此建議，評估懷孕期間改變飲食中的鹽量所造成之可能影響依舊重要。

目標

本回顧之目標為，評估懷孕期間改變飲食鹽量對於發生子癲前症和其併發症之影響。

搜尋策略

我們搜尋Cochrane Pregnancy和Childbirth Group Trials Register (8 April 2005)、Cochrane Central Register of Controlled Trials (The Cochrane Library, Issue 1, 2005)、EMBASE (2002年2005年5月)。

選擇標準

評估懷孕期間增加或減少飲食鹽量的隨機試驗。

資料收集與分析

2位回顧作者獨立篩選所納入之試驗且摘錄資料。將資料輸入Review Manager軟體進行分析，並進行覆核確認準確度。

主要結論

納入2篇試驗、603名婦女。兩篇都是比較減少飲食鹽量與繼續正常飲食這兩種建議。信心區間很寬，報告的各項結果，包括子癲前症，都通過無作用線(RR為1.11, 95% CI為0.46 .66)。換句話說，證據不足以提出有關減少飲食鹽量之建議的可信賴結論。

作者結論

因為缺乏證據支持建議懷孕期間改變飲食鹽量對於預防子癲前症或其他結果有助益，懷孕期間的鹽量攝取可依照個人的偏好。

翻譯人

此翻譯計畫由臺灣國家衛生研究院(National Health Research Institutes, Taiwan)統籌。

總結

懷孕期間攝取低鹽無法預防子癲前症。子癲前症是一種嚴重的懷孕併發症，造成母親和嬰兒之健康危害甚至死亡。子癲前症特徵為懷孕第2期一半(約妊娠20週以後)時，血壓升高與尿中蛋白質增加。過去，通常會建議低鹽飲食，認為會有助於預防子癲前症。不過，此回顧發現，只有2篇試驗且未顯示對於母親或嬰兒有任何助益之證據。懷孕期間的鹽量攝取可依照個人的偏好。